Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese

Culinary:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine quinoa, black beans, corn, tomatoes, cumin, chili powder, salt, and pepper.
4. Spoon the mixture into the bell peppers until they are full.
5. Sprinkle shredded cheese on top of each stuffed pepper.
6. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Serve hot and enjoy!

Caprese Avocado Toast

Ingredients:

• 2 slices of bread
• 1 ripe avocado
• 1 large tomato, sliced
• 4-6 fresh basil leaves
• Balsamic glaze
• Salt and pepper to taste

Culinary:

1. Toast the slices of bread until golden brown.
2. Mash the avocado in a bowl and season with salt and pepper.
3. Spread the mashed avocado evenly onto each slice of toast.
4. Layer tomato slices on top of the avocado.
5. Tear the basil leaves and sprinkle them over the tomato slices.
6. Drizzle balsamic glaze over the top.
7. Season with additional salt and pepper if desired.
8. Serve immediately and enjoy!

Thai Peanut Noodles

Ingredients:

• 8 oz linguine noodles
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 cup chopped peanuts
• 2 green onions, thinly sliced
• Crushed red pepper flakes (optional)

Culinary:

1. Cook the linguine noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger until smooth.
3. Pour the sauce over the cooked noodles and toss until well coated.
4. Garnish with chopped peanuts, sliced green onions, and crushed red pepper flakes if desired.
5. Serve warm or chilled and enjoy!

Spinach and Feta Stuffed Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup frozen spinach, thawed and drained
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil

Culinary:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine spinach, feta cheese, garlic, oregano, salt, and pepper.
3. Make a horizontal slit in each chicken breast to create a pocket.
4. Stuff each chicken breast with the spinach and feta mixture.
5. Secure the openings with toothpicks if needed.
6. Heat olive oil in a skillet over medium-high heat.
7. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
8. Transfer the chicken to a baking dish and bake for 20-25 minutes, or until cooked through.
9. Remove toothpicks before serving.
10. Slice and serve hot, and enjoy!

Coconut Curry Lentil Soup

Ingredients:

• 1 cup dry red lentils
• 1 can (13.5 oz) coconut milk
• 4 cups vegetable broth
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons chopped cilantro (for garnish)
• Lime wedges (for serving)

Culinary :

1. Rinse the lentils under cold water and drain.
2. In a large pot, sauté the diced onion and minced garlic until softened.
3. Add the curry powder, turmeric, cumin, and paprika. Cook for another minute until fragrant.
4. Add the lentils, coconut milk, and vegetable broth to the pot.
5. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro and serve with lime wedges on the side.
8. Enjoy this comforting and flavorful coconut curry lentil soup!